Indian Shrimp Curry

2 fresh serrano chiles
2 fresh indian chiles
3 fresh Thai chiles
1 Tbsp madras curry powder
3 garlic cloves, finely chopped
1 tablespoon finely chopped peeled ginger
2 tablespoons olive oil
1 teaspoon whole mustard seeds
1 teaspoon ground coriander
1 teaspoon cumin seeds
1/4 teaspoon ground turmeric
1 medium onion, chopped
1 pound tomatoes, chopped
1 can coconut milk
1.5 pounds large shrimp in shell, peeled and deveined
1 small zucchini
1 small yellow summer squash
fresh cilantro for garnish
Accompaniment: brown basmati rice and fresh chapati flat bread.

Heat an iron skillet over med high heat and add mustard seeds, cumin seeds, and coriander seeds. Toast until mustard seeds begin to pop open and then place the mixture in a mortar and pestle. Grind the seeds to a fine powder and add the rest of the spices.

Saute the onions and chilies 2 minutes and add the spice mixture. Add tomatoes then add the remaining vegetables. Saute for two minutes and add cocunut milk and shrimp. Cook until shrimp are cooked through and serve over rice.  Chapati or Naan can be purchased frozen in Indian markets.

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